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Ingredients:
Beef tail (chopped into pieces) -  2 pound, carrots - 3 pcs., parsnip - 1 pc., celery (root) – 2 pcs., onions - 2 pcs., bay leaf - 1 pc., salt - 1 Tbsp., chili pepper – ¼ teaspoon; water – 57 fl oz; soy sauce – ½  Tbsp., tomato paste - 2 Tbsp., flour - 2 Tbsp., leek - 1 pc., potatoes - 2 pcs., butter – 2 teaspoon.  

Method:
This Swedish soup requires a long cooking time. Therefore, we suggest cooking of this soup for 2 days.  

The first day
Fry a beef tail with butter on the pan. Put them in a large bowl and fry the vegetables (2 carrots, parsnip, celery and onions) on the pan with the remaining butter. And add them to the meet.
Add a bay leaf, ¼ teaspoon of salt, ¼ teaspoon of chili pepper and 57 fl oz of water. Cook all ingredients at low temperature about 3-3,5 hours.
Get the meat and separate it from the fat and bones, then filtrate the remaining broth. Meat is stored separately and the broth is cooled down.  

The second day
Cut one big carrot into strips and boil it in the broth about 5 minutes. Then add the chopped leek and potatoes. In the remaining broth add a tomato paste and the soy sauce and boil all ingredients until ready.
Dilute flour in a small number of cold water and add it in the broth, cook about 5 minutes. Then combine the meat and vegetables with broth. Add salt and pepper to taste. Serve the soup with fresh parsley and bread.

From site www.newsforwoman.com




Member Comments

    • 0 votes vote up vote up

      Marlene McCray wrote Feb 14, 2010
    • This soup is reminiscent of a soup that is eaten in the Caribbean. A change in spices such as curry, scotch bonnet peppers and adding plantain or yams is awesome as well. Thanks for the soup! Yummy!!



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